Help With Mashing Temps - Misplaced My Recipe!

Well, I feel pretty dumb. I copied and pasted a recipe from here, went out shopping, bought all the ingredients and I now cant for the life of me find the recipe. All I have is the printed out ingredients list but I'm missing the brewing instructions. Can someone help me out with suggested mashing temps?

7.00lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel / Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial (9.50%) (55min)
0.25 oz Centennial (9.50%) (35min)
0.25 oz Cascade (7.80%) (20min)
0.25 oz Cascade (7.80%) (5min)
1 pkgs Nottingham (Danstar #-)

Looks like Centennial Blonde. 150 for an hour should do the trick.

It depends on what kind of mashing you are doing. But the important number is 150F-160F (really it is 148F-158F). Lower is if you want more starch conversion, or lighter beer. Higher if you want some starch left over, for full body and flavor. Most stick it right in the middle at 155F.

But it really depends on also what mashing technique you are using.

Robtotten is right on here is the recipe i believe.